Best 5 Corn And Coconut Pudding Recipes

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Indulge in a culinary journey with our delectable corn pudding recipes, where the sweet crunch of corn kernels blends harmoniously with the rich creaminess of coconut milk. Discover the classic Southern-style corn pudding, a comforting casserole bursting with corn, cream, and a hint of spice. For a tropical twist, try our Caribbean corn pudding, infused with the vibrant flavors of coconut, ginger, and lime. If you're seeking a gluten-free option, our coconut flour corn pudding offers a delightful alternative, combining the nutty flavor of coconut flour with the natural sweetness of corn. And for a vegan treat, our dairy-free corn pudding relies on creamy coconut milk and plant-based ingredients, delivering a luscious and satisfying pudding that caters to various dietary preferences.

Let's cook with our recipes!

MAJA BLANCA (COCONUT PUDDING)



Maja Blanca (Coconut Pudding) image

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Provided by Your Cooking Papa

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h25m

Yield 10

Number Of Ingredients 7

½ cup water
½ cup cornstarch
1 cup coconut milk
¾ cup water
½ cup white sugar
¼ cup fresh sweet corn kernels
¼ cup sweetened flaked coconut

Steps:

  • Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  • Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
  • Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.2 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.8 g, Sodium 10.3 mg, Sugar 10.8 g

CORN AND COCONUT PUDDING



Corn and Coconut Pudding image

Provided by Melissa Roberts

Categories     Milk/Cream     Vegetable     Dessert     Quick & Easy     Coconut     Corn     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 7

3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling

Steps:

  • Scrape cobs with a knife over a bowl to extract "milk." Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
  • Sprinkle with cinnamon before serving.

CORN PUDDING



Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

COCONUT PUDDING



Coconut Pudding image

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Provided by photobug843

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2 egg yolks
1 teaspoon coconut extract

Steps:

  • Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
  • Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g

EASY CORN PUDDING



Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  • Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

Tips:

  • Use fresh, sweet corn for the best flavor.
  • If you don't have fresh corn, you can use frozen corn. Just thaw it completely before using.
  • Be sure to drain the corn well before adding it to the pudding mixture.
  • Use full-fat coconut milk for a richer flavor.
  • If you don't have coconut milk, you can use unsweetened almond milk or skim milk.
  • Be sure to whisk the cornstarch mixture until it is smooth before adding it to the pudding mixture.
  • Bring the pudding mixture to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and simmer for 1-2 minutes, or until the pudding has thickened.
  • Pour the pudding mixture into individual serving dishes or a 9x13 inch baking dish.
  • Cover and refrigerate the pudding for at least 2 hours, or until it is completely chilled.

Conclusion:

Corn and coconut pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh corn and coconut milk. The pudding is creamy and flavorful, with a perfect balance of sweetness and coconut flavor. It is also a good source of fiber and vitamins.

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